on a slow day how about a cheese steak discussion ? good video
- Thread starter s1uggo72
- Start date
I just got a second camp chef outdoor stove with a cast iron griddle. My other one is up north for our tailgate. Don't buy a griddle w/out buying heat diffusers btw.
I've been using thinly sliced, mostly frozen strip steaks (on sale) lately. Port style - lettuce, tomato, mayo, peppers, oil, American cheese.
The stove is great for deep frying wings as well. Even w/out removing the griddle it gets plenty hot.
I've been using thinly sliced, mostly frozen strip steaks (on sale) lately. Port style - lettuce, tomato, mayo, peppers, oil, American cheese.
The stove is great for deep frying wings as well. Even w/out removing the griddle it gets plenty hot.
Mileto's still rules - even w/ sirloin.
Nice - chopped rib-eye always the way to go. Still haven't had Delassandro's. Need to get there.
Tony Luke's not my fav, but a nice instructional vid.
Heat diffusers sort of eliminate overheating, assuming Blackstone's accept them. The griddles do get really hot though.
Heat diffusers sort of eliminate overheating, assuming Blackstone's accept them. The griddles do get really hot though.
I am not even sure how to install these. I will need to look into them.
They just sit on top of the burners and spread the heat out. The Camp Chef is a stove w/ 2 burners. When you put the cast iron griddle on it, it becomes a griddle. Not sure how Blackstones work.
The biggest difference I have always found was the further you get away from Philly the harder it was to reproduce the roll. Baltimore had some good ones as does the Eastern shore but other than that too far away from home so to speak.
one of my go to’s was where @psuro spent his first 2 college yrs. Sadly the guy died and closed shop. So you can still find them just have to kiss some frogs
one of my go to’s was where @psuro spent his first 2 college yrs. Sadly the guy died and closed shop. So you can still find them just have to kiss some frogs
Amoroso ships all over the place. I'm guessing they freeze them first to help preserve some freshness, but still tastes like a day old roll.
That said, they are still better than local rolls in any place but Philly.
Did you get them to send to your home? I was thinking more of local cheesesteak places that can get them in bulk. There are a few in Portland that do a decent job and definitely import Amorosos.
yes I did (home) they were ok but so many I used them over time. Not the worse but I know there is better
Pittsburgh, where cheese steaks go to die.
As an ex Lansdale, Reading Pa. Son graduated from Temple etc etc guy, Pittsburgh is a desert for good rolls. Great sausage, but little else that has much to do with a sandwich.
As an ex Lansdale, Reading Pa. Son graduated from Temple etc etc guy, Pittsburgh is a desert for good rolls. Great sausage, but little else that has much to do with a sandwich.
They just add fried egg, french fries, and coleslaw to make up for the bread deficiency.
Reading has ATV rolls which are quite good
very familiar. They have gone downhill in the past few years or V and S in Sinking Spring no longer buys the hard rolls and only carries the soft variety ( have not been there in a couple of years ) But yes, AtV made or makes a good roll.
A couple of shops in the Harrisburg area get rolls delivered from Philadelphia every day. They all operate on a "when we run out of today's rolls we close" time frame. Most are closed between 1:30 and 2:30.
Dalessandro's was my top cheesesteak locale in Philadelphia for many years. It's still one of my favorites.
I went to it many a time while the original owners were still running things. Alas, they eventually sold it. The new owners kept the quality, as best as I could tell, though they added to the menu options (probably not a bad thing, though it did take some getting used to).
Do you think it's as good as it used to be? Like, worth a special trip?
Could you share your favorite hoagie shops that aren't too far from Fairmount?
Try Philadelphia Cheesesteaks & Hoagies on 4th Street, South Philly Hoagies off Paxton St near East Mall,
Having just been there last month (from Ohio), I'd say yes.... I'm a bit biased, tho, as my mom grew up in Manayunk. Chubby's across the street is good according to my cousin. Mama's on Belmont Ave between the cemeteries is also good, tho they do their cheese a bit differently, using a lot of mozzarella. Run by distant cousins....
I've been there many times. They would stack up against any shop located in Philly.
I enjoyed this. I haven't eaten at Delassandros since the late 90s as I used to work in East Falls, well my office was there but I worked all around the city. We used to go there for lunch all the time. You used to be able sit down inside and eat but based on this video it looks like they don't do that any more. Also, we used to frequent Chubby's across the street when Delassandros was too busy. That being said, I have heard under the new ownership, Delassandros is not as good as used to be and Chubby's is much better. Lastly, there was a clip in the video of putting cheez whiz on the cheese steak which is not acceptable!!! Cheese whiz does not belong on Philly Cheese Steaks. In the 90s I frequented many many cheese steak places in many neighborhoods throught out the city and Cheese Whiz was not a thing. I hate the person that introduced it(BTW, I have never had one from Pat's or Geno's, that I can remember...friends may have dragged me there once after a long day/night of drinking but I don't think I got anything to eat there). Up here in Happy Valley, there is a butcher shop in Zion(Nittany Meats) that sells the meat that makes good cheese steaks and chicken cheese steaks, they come flattened like steakums but the quality of meat is far superior, they even flatten the chicken as well.
Killing the guy who lives in NW Ohio and there’s nothing close to what you’re all showing/describing. German Lutherans and Mennonites aren’t big into classic cheesesteaks.
OL
OL
One place I like is Dynamite Subs which is next to Trooper Thorn's. Problem there is, they have some weird hours and I believe they're still closed on Sunday. The best cheesesteaks were from a place on Lancaster Ave that got closed by Covid and never reopened(don't remember the name).
We haven’t done our Boursin cheese steak extravaganza in a few years.
We may be due this year. Will keep folks posted. McAndrew stamp of Approval!
Whole rib eye sliced into sandwich size steaks and Amoroso rolls.
We may be due this year. Will keep folks posted. McAndrew stamp of Approval!
Whole rib eye sliced into sandwich size steaks and Amoroso rolls.
I've been there a few times. I like it. Sandwiches are always loaded with meat and other good stuff.